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Turmeric Veggie Paella

Turmeric is an excellent match for this veggie paella. Aside from turning the rice into yellow, it can also provide a spicy and warm flavor. This is the perfect meal for a warm summer day!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4 people


  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 200 gms (cherry) tomatoes
  • 1/2 cup frozen green peas
  • 200 gms zucchini squash
  • 200 gms fresh green beans
  • 150 gms mushrooms
  • 200 gms brown rice
  • 4 cups vegetable broth
  • 2 tsp turmeric powder
  • 1 tsp sweet paprika powder
  • 1/2 tsp cayenne pepper
  • juice of 1 lemon
  • 1 gm saffron (optional)
  • salt and pepper to taste


  • Start by chopping the onions, garlic, red and yellow pepper, zucchini squash, mushrooms and tomatoes. Heat the olive oil over medium heat in a large saucepan and sauté the garlic and onion for about two minutes until golden brown. Add the red and yellow pepper, tomatoes, zucchini and mushrooms and cook for another 5 to 10 minutes.
  • Add the frozen veggies and green beens and cook for 5 more minutes. Now add the brown rice and cook until it turns translucent. Pour in the vegetable broth (make sure it is hot), then add all the spices.
  • Cook the veggie paella on medium or high heat for 40 - 50 minutes while frequently stirring. Don’t worry if your paella looks like paella soup – it takes a while for the rice to absorb the vegetable broth. You might even need to add more broth when the rice gets too hard or dry.
  • Cover the paella with a kitchen towel, pour the lemon juice over it and let stand for at least 10 minutes before serving.